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Symposium: The Integration of Food Science and Nutrition to Improve Global Health

On 6 Sep 2023, friends and collaborators of A*STAR’s Singapore Institute of Food and Biotechnology Innovation (SIFBI) came together with local and international leaders in food science and nutrition from academia, industry and the public sector, at a symposium co-organised by SIFBI and ILSI SEA Region (International Life Sciences Institute Southeast Asia Region) to discuss ‘The Integration of Food Science and Nutrition to Improve Global Health’. The event also commemorated the retirement of Professor Jeya Henry, Deputy Executive Director of A*STAR’s SIFBI and Director of the Clinical Nutrition Research Centre (CNRC) under SIFBI as well as to celebrate his achievements.

Speakers at the symposium paid tribute to the remarkable contributions of Professor Jeya in the fields of food science, nutrition, and global health and the event was a memorable occasion that celebrated his invaluable legacy. Professor Jeya's profound impact on the field of food science and nutrition, coupled with his passion for population health, has inspired countless students, researchers and industry professionals, both locally and internationally.

As Deputy Executive Director of SIFBI and Director of CNRC, Prof Jeya led his team to deliver integrated solutions and sustainable food products to improve population health. Having served in A*STAR for 12 years, Prof Jeya provided scientific guidance to many impactful food and nutrition research and industry projects, helping to understand how food may be used to prevent or manage nutritional and metabolic diseases, and promote healthy ageing. He nurtured over 300 local talents and oversaw the commercialisation of several healthier, functional foods, such as the low glycaemic index (GI) oat cookie premix and low-calorie noodle formulation by the A*STAR spinoffs, Nutriient and NOBA respectively, together with our commercial partners and industry collaborators

This symposium had provided a platform to honour his vision and dedication, while also exploring the latest advancements and research in this ever-evolving field. The agenda featured a line-up of esteemed local and international speakers who delved into a wide range of topics from Sensory Science to Macronutrients and Ingredients Functionality. The symposium fostered insightful discussions, promoted collaborations, and advanced knowledge in these critical areas.

Among other SIFBI scientists, Dr Sumanto Haldar, Dr Shaun Sim and Dr Darel Wee Kiat Toh were at the symposium to chair and speak at the event. SIFBI extends our heartfelt appreciation to ILSI SEA Region for co-organising this symposium. We would like to take this opportunity to thank all the esteemed speakers and attendees who came together to honour Professor Jeya’s lifelong dedication toward advancing, and leaving a lasting impact in the field of food science and nutrition.